Fennema, Owen R.  <br/><br/>
Food chemistry /   
edited by Owen R. Fennema. 
 - 3rd ed. 
 - New York :   Marcel Dekker,   1996. 
 - xii, 1069 p. :   figuras ; tablas 
<br/><br/> Introduction to Food Chemistry - Water and ice - Dispersed systems: basics considerations - Carbohydrates - Lipids - Amino acids, peptides, and proteins - Enzymes - Vitamins - Minerals - Colorants - Flavors - Food additives - Toxic substances - Characteristics of milk - Characteristics of Edible Muscle Tissues - Characteristics of Edible Plant Tissues - Summary: integrative concepts - Appendices. 
<br/><br/><label>ISBN: </label>0824796918 
<br/><br/><label>Subjects--Topical Terms: </label><br/>ALIMENTOS<br/>QUIMICA
<br/><br/><label>Universal Decimal Class. No.: </label>663:664